Friday, Oct. 18, 2002 | 9 a.m.
Muriel Stevens' dining column appears Fridays. Her shopping and travel columns appear Wednesday. Reach her at (702) 259-4080 or [email protected].
State of the art hardly describes Southern Wine & Spirits of Nevada's extraordinary new facility at 8400 S. Jones. It is no exaggeration to describe this warehouse and educational center as extraordinary.
No less a wine maven than Marvin Shanken, publisher of Wine Spectator magazine and creator of The Wine Experience (at The Venetian through Sunday), said after touring the facility, "I have never seen anything in the world that was comparable."
For Larry Ruvo, senior managing director of Southern Wine & Spirits, "It is the culmination of 30-plus years of experience and planning that I hope will benefit our employees, customers and suppliers and our loyal Nevada friends -- and, of course, our company."
With the maestro as my guide, I visited the lovely gardens with seating areas that were being utilized by employees on breaks. Sculptures and other art objects are strategically placed so that they may be seen from every vantage point.
"Designers Ricardo Legoretto and Luis Barragan used primary colors and geometric forms to best express the working philosophy of Southern Wine & Spirits of Nevada," Ruvo said. "The courtyard, with its palms, fountain, planters and benches, are laid out according to the principles of Feng Shui, the ancient art of harmony in environment."
The heart of the operation is the environmentally managed, 340,000-square-foot distribution center, the Star Wars of the wine and spirits world.
Waiting for me at the entrance with a comfortable golf cart was warehouse operations manager Shawn Youmans. Our tour started at the door.
Youmans, who has been on site since the planning stage knows every detail. As we drove around he described the storage and tracking systems and the cooling design. The largest portion of the warehouse, 240,000 square feet, uses evaporative cooling. More than one million cases, piled high on many levels can be stored here and retrieved through an elaborate bar code system.
As we traveled through each section the temperatures changed. Wines are maintained at 58 to 60 degrees; relative humidity is 40 percent. All wine cases are hand stacked to preserve integrity of the bottles. A separate area for beers is maintained at 38 degrees, the lowest temperature of all.
A master computer keeps track of all the merchandise, quantities and location at all times. It is a wondrous system.
Tour completed, my next guide, accounts manager and director of special events Michael Severino, introduced me to the multimedia education center, The Bacchus Room. Bacchus was the Roman god of wine and parties. And, Ruvo said, "Even though he wasn't a Nevadan, his spirit is alive and well in our home state."
The Bacchus Room flanks two elegant dining rooms and the kitchen, where corporate Chef Joseph Keller reigns supreme. It is a spacious kitchen that includes the latest equipment for cooking and baking. We watched as the chef put the finishing touches to our lunch, which would be served in the dining room.
All sorts of demonstrations will take place in and around The Bacchus Room. Wine appreciation classes will be given to increase the knowledge of both local oenophiles (pronounced eeno-files) and professionals. Sommelier classes will be conducted here, up to the master level.
Plasma screen TVs and a full wall of white board will aid instructors when they are teaching. There are plans as well for cooking classes.
The view from the dining room and The Bacchus Room is glorious. It was almost as good as Chef Keller's warm-from-the-oven, open-faced apple tart that was dessert.
Sweetest of all was the mind-boggling tour of Southern Wine & Spirits' awesome new complex. And there's more to come. The company owns the adjacent seven acres, which are ready for future expansion of the distribution facility.
Alize remembers Jean-Louis Palladin: Chef Jean-Louis Palladin's untimely death saddened his many friends and colleagues, including his longtime friend Andre Rochat, owner of Andre's French restaurants and Alize at the Top of the Palms. Andre, with the assistance of some of Jean-Louis' countless friends, will host a "gastronomic evening" at Alize to benefit the James Beard Foundation and to honor the memory of Jean-Louis.
Participating in the Nov. 25 dinner are: Chef Jean Joho of Eiffel Tower Restaurant at Paris Las Vegas (hors d'oeuvres); Chef Luciano Pellegrini of Valentino's at The Venetian (blue crab salad); Chef Marc Poidevin of Le Cirque at Bellagio (Nevada bob quail); Executive Chef Grant MacPherson of Bellagio (Grey Goose-cured opaka-opaka); Chefs Andre Rochat and Michael Demers of Alize at the Top of the Palms (crepinette of Colorado lamb); Chefs Michael and Wendy Jordan of Rosemary's (mixed greens, foie gras and Hudson Valley Camembert); Chef Michael Mina of Aqua at Bellagio and NOBHILL at MGM Grand (Grand Marnier creme caramel); and Chef Charlie Palmer of Aureole at Mandalay Bay (entrements).
All proceeds will benefit the James Beard Foundation, one of Jean-Louis' favorite causes. It will be an evening of outstanding cuisine with tender remembrances of beloved chef, Jean-Louis Palladin.
Short orders
New menu at Burgundy Room: A new menu and old Las Vegas prices make the Burgundy Room at Lady Luck a good dining option. Entree prices (from $16.95) include a choice of soup or salad, fresh vegetable and the featured potato of the day.
Among the many choices are a broiled veal T-bone ($22.95); aged prime rib ($19.95); duck a la orange, finished tableside ($18.95); and traditional chateaubriand for two ($39.95) with a bouquetiere of vegetables, chateau potatoes and sauce Bernaise. Bananas Foster and Cherries Jubilee prepared tableside ($6.95 per person) and the fried strawberries with whipped cream and Melba sauce ($5.50) are a fine way to end a Burgundy Room meal.
Free Boo buckets at Jack in the Box: Boo buckets with four Halloween designs are free with all Jack's Kids Meal. But you'd better hurry, says Jack, before all of these Boo buckets disappear like the witches and goblins at Halloween's end.
Feast at Sazio: For a limited time Gustav Mauler's Sazio at The Orleans is offering a four-course "feast for two" priced at $35. Included are a choice of roasted tomato Bruschetta or artichoke spinach dip; Caesar salad; a choice of one of eight entrees and tiramisu for dessert.
BK value menu: You can't buy much these days for one buck, but Burger King has 11 items on its 99-cents BK Value Menu. Check it out.
Castaways Saturday night buffet: Now through the end of October, the Castaways is featuring whole Maine lobster and prime rib at its San Brisas Buffet, from 4:30 p.m. to 10 p.m. Saturdays. At this price, $14.95, plan to go early.
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